Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage

Published 2020 View Full Article

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Title
Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage
Authors
Keywords
Dry fermented mutton sausage, Biogenic amine, Spice extracts, UPLC-Q-Orbitrap
Journal
FOOD CHEMISTRY
Volume 321, Issue -, Pages 126723
Publisher
Elsevier BV
Online
2020-04-01
DOI
10.1016/j.foodchem.2020.126723

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